½ cup quinoa
4 cups zucchini, grated (approximately 2-3 zucchini)
½ onion, finely chopped
2 small eggs
½ cup fresh herbs (I used fresh oregano and Italian parsley, but basil, chives or coriander would also work well)
salt and pepper
Rinse the quinoa and then cook by adding it to 1½ cups of boiling water and simmer gently until the water has evaporated.
While the quinoa cools grate the zucchini. Add ½ tsp of salt to the zucchini and allow it to stand before squeezing as much of the liquid out as you can.
Add the zucchini to the quinoa, along with the chopped onion, herbs and eggs. Season with salt and pepper. Heat a little oil in a pan and fry spoonfuls over a medium heat.
The fritters are delicate so don’t make them too big so they are easy to flip. And try to turn them only once when golden on one side.
Serve them with halloumi and a tomato relish.